Thai cucumber noodle salad
This refreshing, Thai-inspired salad is bursting with flavour and makes the perfect mid-week meal.
Ingredients4 carrots 2 cucumbers salt 4 spring onions 1 handful coriander leaves 4 sprigs mint 3 tbsp coconut oil 1/2 tsp green Thai curry paste 100 ml coconut milk 2 tbsp fish sauce 1 tbsp peanut butter 2 tbsp lime juice 100g macadamia nuts; toasted
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MethodStep 1. Peel the carrots, trim the cucumber and cut both into thin ribbons with a vegetable peeler. Mix them separately with a little salt in a bowl and leave to marinate. Step 2. Cut the spring onions into thin rings. Reserve a few coriander leaves and roughly chop the rest. Finely chop the mint leaves. Step 3. Heat 1 tbsp oil in a pan and saute the spring onions. Add the carrots and fry for 2-3 minutes. Remove from the pan. Step 4. Add the remaining oil and heat the curry paste in the pan. Add the coconut milk, 2 tbsp water, the fish sauce and peanut butter. Season with lime juice, bring to the boil and simmer gently over a low heat for about 5 minutes. Season with a little salt and leave to cool. Step 5. Mix the spring onions, carrot and cucumber noodles in a bowl with the chopped herbs. Add the curry sauce and toss to mix. Step 6. Serve in small bowls, sprinkled with the remaining coriander and macadamias. Serves 4.
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